Food Network: Spanish Open-Faced Omelet

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Spanish Open-Faced Omelet
Recipe courtesy Wolfgang Puck, 2003

Ingredients
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade

Instructions
Preheat the oven to 400 degrees F.

Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the

peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add
the tomatoes and cook for 2 minutes.

Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the
pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to
set but is still fairly wet.

Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook
for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and
sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and
serve.